One Pan Chicken Bacon and Creamy Corn

This one pan creamy trio will become a dinner favorite!

One Pan Chicken, Bacon + Creamed Corn 🍗🥓🌽full won my IG #hungryhappens #chicken #fyp #TheSuicideSquadMovie

♬ original sound – Stella Drivas

If you know me, you know I LOVE my one pan meals. Less cleanup and mentally I feel like I’m cooking faster or something. One thing is for sure, you don’t forgo any flavor and taste with the single pan situation.

Make sure to use bone in and skin on chicken thighs here. They will create some major flavor. I also prefer the corn on the cob with this but you can totally use frozen here too. If you want to make it dairy free, just substitute in canned full fat coconut cream/milk for the heavy cream.

I’m not gonna lie, the bacon is what holds this dish together. I mean, you can leave it out, but we only live once and life is meant to be enjoyed!

This dish pairs beautifully with rice or mashed potatoes. Run, don’t walk, to the market!

one pan chicken bacon creamy corn closeup

One Pan Chicken Bacon and Creamy Corn

3 from 1 vote
Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes


  • 4 chicken thighs bone in + skin on
  • onion powder, garlic powder + salt
  • 12 slices bacon cut into 1" pieces
  • 1 tbs olive oil
  • 1 medium sweet onion finely diced
  • 4 cloves garlic minced
  • 1 pint heavy cream
  • 1/2 cup grated pecorino romano cheese
  • 4 sprigs fresh thyme chopped
  • 4 ears corn kernels shaved (or 2 cups frozen)


  • Preheat your oven to 400 F.
  • Season your chicken thighs on both sides with a generous amount of salt, onion powder and garlic powder.
  • In a large deep OVEN SAFE skillet, cook the bacon pieces until crispy. Transfer to a paper towel lined plate and set aside. Remove half of the bacon fat from the pan and add the olive oil. Now brown your chicken, skin side down first and cook until golden. Flip and brown the other side. Remove them from the pan and set aside on a paper towel lined plate.
  • Add the onion to the pan and saute for a few minutes. Add the garlic and stir for 30 seconds. Add the corn, fresh thyme, season with salt and pepper to taste and cook a few minutes, stirring occasionally.
  • Pour in the heavy cream and grated pecorino, bacon (save a few pieces of the bacon for garnish when plating later) and mix. Place the chicken thighs on top and place the skillet in your oven. Bake for 25 minutes or until chicken's internal temperature reads 165 F.


Serve with rice or mashed potatoes.
Garnish with more fresh thyme and reserved bacon pieces.

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